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    Home / Recipes / Soups

    Warming Root Vegetable + Turmeric Soup

    3 Comments

    Warming Root Vegetable + Turmeric Soup

    Creamy vegetable soup served with a swirl of spicy harissa

    Dairy FreeMain DishesPaleo FriendlySoupsVegan

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    I'm all about soups so thick they're almost stews in the winter. Saint Joanie calls them "stoup" and I suppose I learned by example. This Warming Root Vegetable + Turmeric Soup is definitely one of those, even though it's blended. If you don't share my passion for standing your spoon up in your bowl, add a little more broth to your soup to reach a consistency that works for you.

    This turmeric soup has a touch of natural sweetness.

    vegan turmeric soup recipe

    This recipe is packed with natural sweetness from the carrots and sweetpotato (yes, it's one word, go ahead and check me), so I like to offset that with a bit of spice. I like this brand of harissa, and use it often. You could use another hot sauce like sriracha, or skip it altogether. I also use a good chunk of fresh turmeric - I think it's delicious, so I use it in all kinds of things. The internet says it will cure virtually everything, so I guess we have that going for us too!

    Ingredient + cooking method swaps:

    Although I use vegetable broth in this soup, you can use chicken stock if that's what you have on hand.

    You can definitely use your InstantPot to make this (I know someone is going to ask). Just saute the veggies a bit and then let the soup setting do its thing. Since the cook time is so short, I just do it on the stovetop.

    When you try this Warming Root Vegetable + Turmeric Soup recipe, let me know what you think!

    Wishing you all the best in the new year. xo- KC

    warming root vegetable and tumeric soup

    Warming Root Vegetable + Turmeric Soup

    K.C. Cornwell
    This Warming Root Vegetable + Turmeric Soup is packed with winter vegetables and flavor. It has a touch of natural sweetness and a hint of spice. Gluten-Free, Dairy-Free, Vegan
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Soup
    Cuisine American
    Servings 4 servings
    Calories 155 kcal

    Ingredients
     
     

    • 2 tablespoon extra virgin olive oil
    • 1 large shallot minced
    • ½ yellow onion diced
    • 1 1 inch piece fresh turmeric minced
    • 5-6 carrots peeled and diced
    • 1 large sweet potato peeled and diced
    • 1 orange or red bell pepper diced
    • 2 teaspoon paprika
    • ½ teaspoon ground chili powder
    • 32 oz vegetable broth
    • Kosher salt and freshly ground black pepper
    • harissa, parsley and flaky sea salt, for serving

    Instructions
     

    • Saute the shallot and onion in the olive oil in a large stockpot over medium heat until translucent and beginning to brown. Then add the fresh turmeric and saute for 2-3 minutes. Add carrots and sweet potatoes and cook for 5-7 minutes, stirring often. Add the bell pepper, paprika, chili powder and 1 teaspoon of salt, and cook for 5-7 minutes more. Pour in vegetable stock and bring to a boil, then reduce to a simmer and allow to cook until potatoes are completely tender, about 20-25 minutes. Allow to cool.
    • Working in batches with a blender, blend the soup to a smooth consistency (you may need to add a bit of filtered water to reach the desired consistency.) Once the soup is blended, taste and season with salt and freshly ground black pepper. Warm and enjoy, or freeze in an airtight container.
    • Serve topped with harissa, fresh parsley and flaky sea salt.

    Notes

    Refrigerate in a sealed contain for up to 4 days, or freeze for up to 2 months.
    Makes 4 generous meal-sized servings, or 6-8 first course servings.

    Nutrition

    Calories: 155kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 981mgPotassium: 480mgFiber: 5gSugar: 9gVitamin A: 19256IUVitamin C: 45mgCalcium: 38mgIron: 1mg
    Keyword soup

    photos by my friend Katie Roletto

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    Reader Interactions

    Comments

    1. Carmen gray says

      May 18, 2022 at 10:22 pm

      5 stars
      Super Delicious soup! I used multi colored carrots and served with jasmine rice. Immersion blender is also a useful tool

      Reply
      • K.C. Cornwell says

        May 26, 2022 at 7:19 pm

        So happy you loved it!

        Reply
    2. Daniel says

      May 19, 2024 at 7:54 am

      Hello,

      How big is a serving?

      I'm wanting a serving to be a main meal for adults, serving the soup with rice.

      I'm making 36 servings!

      Reply
    5 from 7 votes (6 ratings without comment)

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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